savory mushroom brie en croûte

How To Make savory mushroom brie en croûte

• 
  1

  Heat skillet. Add olive oil and butter.
• 
  2

  Add onion and saute until transparent.
• 
  3

  Add garlic and mix well. Continue cooking for a couple of minutes.
• 
  4

  Add the mushrooms making sure not to crowd the pan while sauteing. Stir frequently so they cook evenly. Add more butter if the mixture is too dry.
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  5

  Add seasonings, more or less according to your taste, and continue until the mixture is softened and the mushrooms are browned.
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  6

  Add just enough of Swanson's chicken broth to cover the mixture. Continue until the liquid is reduced and the mixture is thickened and done.
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  7

  Remove from heat and cool.
• 
  8

  Defrost puff pastry just until you can unfold it easily.
• 
  9

  Slice a baguette of sourdough bread into thin slices. Preheat oven to 400 degrees.
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  10

  Sprinkle just enough flour on a work surface so the pastry doesn't stick. Roll pastry out, just enough for the Brie to fit in the center and pastry to wrap over it.
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  11

  Slice the Brie in half horizontally.
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  12

  Lay half (cut side up) the brie on the pastry.
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  13

  Place cooled mushroom mixture on top. Place 2nd half, cut side down, of the brie on top.
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  14

  Cover with pastry, starting with opposite corners and wrap.
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  15

  Make like a bundle by twisting pieces of pastry or turn it over and decorate the top with pieces of pastry.
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  16

  Brush top and sides with egg wash. Place on an ungreased cookie sheet lined with parchment paper. Refrigerate 30 minutes before baking to prevent cheese from melting too much; it will still be soft and spreadable.
• 
  17

  Bake at 400 for 30 minutes or until the pastry is browned and the cheese is soft.
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